Year: 2002
Type: dissertation
Abstract: For thousands of years, brewers and winemakers have used the yeast Saccharomyces cerevisiae to produce alcoholic beverages by fermentation of carbohydrates in grains, but recent large-scale industrial processes create an environment in which the microorganisms are stressed and unable to perform satisfactorily. Ethanol stress is one of the major physiological stresses encountered in industrial fermentations and is therefore the principal focus of investigations described in this thesis.
Author: Dianne Emslie
Language: English
Subfield: Molecular Biology
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W1599741112